Well Crafted Pizza plans new concept for Union Collective

The creators of Well Crafted Pizza, the mobile 1949 Dodge truck that has a wood fire pizza oven built onto the back, are planning a less mobile brick-and-mortar kitchen in Union Collective.

In addition to pizzas, the kitchen will serve seasonally inspired dishes and snacks, including things like kabobs, soft pretzels and sausages.

The new eatery, called Well Crafted Kitchen, will be adjacent to Union Craft Brewing’s taproom, and the two will be holding pairings and collaborations.

“Opening Well Crafted Kitchen provides an opportunity for us to not only share our love of genuine local food, but to celebrate and showcase all of the farmers, growers, makers, artists, and creative thinkers we have the honor of working with in Baltimore and the surrounding area,” Well Crafted Kitchen co-owner Liz Bower said in a statement. “We are grateful for the community support we’ve received over the past two years and couldn’t imagine this new adventure in any other place.”

In a statement, Union Craft Brewing co-owner Jon Zerivitz said Well Crafted Kitchen will serve as a “food partner” in the new taproom.

“They’ve done an outstanding job with their truck, and care deeply for how their ingredients are sourced. Through this collaboration we can provide them with both a space and an audience for them to expand on that success. We know that their food and brand will be the perfect complement to our tap room, and I think we’re going to have a lot of fun together.”

Union Collective should be pretty much filled out at this point.

The 138,000-square-foot space headed up by Union Craft Brewing is designed with a “Made-in-Baltimore” theme, and has already signed on Vent Coffee Roasters,Baltimore Whiskey Company, The Charmery, Huckle’s hot sauce and rock-climbing gym chain Earth Treks as tenants. They’ll all be sitting right next door to the brewery’s 50,000-square-foot headquarters at the southern edge of Medfield (near I-83). Most of the businesses are planning to open this spring.

Brandon Weigel is the managing editor of Baltimore Fishbowl. A graduate of the University of Maryland, he has been published in The Washington Post, The Sun, Baltimore Magazine, Urbanite, The Baltimore Business Journal, b and others. Prior to joining Baltimore Fishbowl, he was an editor at City Paper from 2012 to 2017. He can be reached at [email protected]